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Shrimp Chowder

My husband is always skeptical when I try a new recipe. I think he'd be happy to eat beef and potatoes every day of his life. But here's a delightful soup I served him recently, which we both loved! Enjoy!

In medium saucepan, cook potatoes in chicken broth until tender. Add corn and shrimp. Stir in milk and half and half. In small skillet, saute onion in melted butter. Add flour to make a paste. Stir into chowder, and continue cooking until it thickens to desired consistency. Season with parsley, salt, and pepper. Top with bacon and cheese. Serves 4.

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Thanks for visiting Country at Heart Recipes. Deborah Vogts is a contemporary inspirational fiction author, but she also loves to cook. Here you'll find a vast collection of Deborah's favorite family recipes. Spend some time and look around. New recipes are added every Monday, Wednesday, and Friday.